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From open-encyclopedia.com - the free encyclopedia.
Phyllo
(also spelled 'filo') Phyllo dough is used in thin layers to make pastries and originated in Mediterranean cuisine. The Greek word Phyllon literally means 'leaf'. The layers of phyllo dough can be as thin as paper or a few milimeters thick. In Turkish cuisine these pastries are called börek or böreği, in Albanian cuisine they are called byrek, in Austrian-German-Hungarian cuisine they are called strüdel. In Bosnia the word borek is only used for the pastries with meat, other kinds are called pita.
Some common variaties of pastries made with phyllo:
- with nuts and syrup: baklava
- with cheese: called peynir börek in Turkish cuisine, tiropita in Greek cuisine
- with spinach: called ispanak börek in Turkish cuisine, spanakopita in Greek cuisine
- with meat: called kıymalı börek or talas börek in Turkish cuisine, kreatopita in Greek cuisine
- with chicken: called tavuklu börek in Turkish cuisine, kotopita in Greek cuisine
- su börek
